Backstory

Actually a recipe from Saveur that I've modified a little. Since I'm not a traditional baker (I'm more of a cook), I like that the measurements can be off a little without consequence, and there's room to improvise. And, as a bonus, I don't have to turn on the oven!

Please to enjoy!

Ingredients

For 36 Truffles:

16 tbsp. unsalted butter - softened

1/2 cup superfine baker's sugar

1/2 tsp. kosher salt

2 oz. chocolate melted (I use a 67%)

6 tbsp. unsweetened natural cocoa powder

2 tbsp. brewed espresso or dark coffee - room temperature

2 tsp. vanilla extract

3/4 cup unsweetened shredded dried coconut

Have on hand a little cocoa powder, sea salt or shredded coconut for "finishing".

Directions

Combine the butter, sugar and salt in a large bowl with a mixer set to medium speed. Beat the mixture until pale and fluffy, 1-2 minutes.

Add the chocolate, cocoa powder, espresso (coffee), and vanilla and beat until combined, about 1 minute.

Prepare the coconut by pulsing in a food processor until it is roughly chopped. Add the coconut to the mixture and mix until combined.

Refrigerate until chilled, about 1 hour.

Divide the mixture into 36 portions using a tablespoon-sized measuring spoon, rolling each portion into a ball, about 1" in diameter.

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